Ingredients
- 2 oz gin
- 1/2 oz creme de violette
- 1/2 oz fresh lemon juice
- lemon twist
Preparation
Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.
Combine vodka and lime juice. Pour into ice filled Moscow Mule lug. Top with ginger beer. Garnish with mint and lime wedge.
Chill a coupe glass. Stir all ingredients with ice in a mixing glass. Strain into coupe.
The New York Times
Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.
The New York Times
Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.
Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.
Adapted from H. Ehrmann, A Guide to Honey Cocktails
Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.
Apis Restaurant and Apiary’s Jose Luis Sapien
Combine all ingredients in a Collins glass. Stir, add ice.
Garden & Gun, June/July 2014
Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours. Divide grapefruit mixture among glasses and top off with sparkling wine.
Bon Appetit, May 2013
Fill a glass with ice. Add Campari. Slowly pour in the beer. If garnishing with the lemon, squeeze the lemon peel over the drink to release the oils, and rub around the rim of the glass. Drop garnish into the glass and serve.
The Kitchn